Roll out the puff pastry and obtain many stars, in even numbers, with a mold.
Pierce the middle of the stars with a round pastry cutter.
Brush the whole stars with milk, then superimpose the perforated ones, making the edges coincide well, placing them gradually on the baking tray lined with parchment paper.
Brush again with the milk and cook for about 15 minutes or until golden brown at 180 °, in a preheated oven, then cool.
Cut the olives and salmon into small pieces and mix them with the mayonnaise.
If necessary, slightly flatten the center of the vol au vent with a finger, then fill with the filling.
The vol au vent puff pastry stars are ready, decorated with pink peppercorns and served.
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